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18 veal-stuffed tortellini
1 qt. chicken stock
chopped fresh parsley
2 tbsp. Parmesan cheese
Bring a large pot of salted water to a boil. Add the tortellini, stir and boil until tender and doubled in size, about 15 minutes. Drain and rinse in cold water.
Place the Chicken Stock in a 2-qt. saucepan and heat to simmering. Add the drained tortellini to the broth. Allow to come back up to heat.
Ladle into individual bowls. Sprinkle the parsley and Parmesan cheese over.
1 qt. chicken stock
chopped fresh parsley
2 tbsp. Parmesan cheese
Bring a large pot of salted water to a boil. Add the tortellini, stir and boil until tender and doubled in size, about 15 minutes. Drain and rinse in cold water.
Place the Chicken Stock in a 2-qt. saucepan and heat to simmering. Add the drained tortellini to the broth. Allow to come back up to heat.
Ladle into individual bowls. Sprinkle the parsley and Parmesan cheese over.